Almond Cake

This fine, light cake is a favorite from one of our Dutch friends, who used to make it frequently and served it with coffee as an afternoon pick-me-up. Here we use a springform pan, but for a more elegant presentation it can also be baked in a shaped pan, such as a Bundt.

Ingredients

8 T (115 g) unsalted butter, room temperature

¾ C (144 g) sugar

1 C (259 g) almond paste

3 lg eggs

⅓ tsp (1.3 g) baking powder

Pinch of salt

¼ tsp (1.3 g) almond extract

1 T (15 g) kirsch or Grand Marnier

¼ C (22 g) cake flour

Garnish

Confectioners’ sugar

Fresh raspberries

Directions

Preheat oven to 350°F (176°C). Butter and flour an 8-inch springform pan well, or use a shaped pan for a fancier cake. Beat together butter and sugar in a large bowl until light and fluffy. Add almond paste; beat well. Add eggs one at a time, beating well between additions. Add baking powder, salt, almond extract and liqueur; stir to combine. With a spatula, gently fold in flour, making sure not to over mix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick inserted into center comes out clean; make sure you do not under bake. Cool slightly on a cooling rack. Note: the small amount of flour is correct; this is a tender, delicate cake that gets its loft from the eggs.